Basic Marinade

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, measure and add; grated garlic, salt, thyme, oregano, parsley, garlic powder, onion powder and black pepper. Lastly, measure and add in 1/4 teaspoon red pepper flakes - if using.

Step 2

Pour in the oil, whisk until combined and set off to the side.

Step 3

Working in batches, place 2 chicken breasts in a large resealable bag and use the flat side of a meat tenderizer to pound the thickest part until the chicken is an even thickness. Remove and repeat with remaining 2 chicken breasts.

Step 4

Transfer the chicken to the marinade and toss to coat. Alternatively, you could add the pounded chicken breast to a resealable bag, pour the marinade over top and seal.

Step 5

Refrigerate for 30 minutes up to overnight.

Step 6

Preheat grill to 500-550°.

Step 7

Remove the marinating chicken from the fridge and set out while the grill preheats (about 15 to 20 minutes) to take some of the chill off.

Step 8

Once your grill is hot, lay the chicken breasts smooth-side facing down onto the grill grates, close the lid and grill 4 to 5 minutes. Turn and repeat until fully cooked and no longer pink. Using an instant read thermometer is a great way to check doneness – the internal temperature of chicken should be 165°.

Step 9

Remove, cover loosely with foil and let rest for 5 to 8 minutes so the juices can redistribute.

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